Stuffed artichokes "ammuttunati"

⏲️Prep time: 30m
⏰Cook time: 40 minuti
🧏🏻Serves: 4 persone

12 artichokes
6 slices of bread
100 gr of grated parmigiano cheese
2 cloves of garlic
3 tablespoons of chopped fresh mint
4 tablespoons of tuna patè
1 pinch of salt
2 lemons
3 tablespoons of extra virgin olive oil
12 squares of your favorite semi-hard cheese

🧑‍🍳 Preparation:
Fill a large pot or bowl with water and add the juice of the lemons.
Clean the artichokes by removing the outermost leaves, which are the hardest.
Cut off the tips of the artichoke and cut off the base so that the artichoke can stand upright. Then, with the help of a teaspoon, spread out the center of the artichoke, which should be stuffed with the filling.
Place the artichokes in the bowl of lemon water to prevent browning.
In the mixer put bread, garlic, mint, salt, pepper, grated cheese, olive oil and the surprising ingredient: tuna patè, about three or four teaspoons. You won’t regret it.
Mix until the mixture is smooth but still fairly sandy.
Fill the artichokes with the stuffing, press the filling down to compact it.
Beat the eggs in another bowl.
Put some olive oil in a pan.
Dip the top part of the artichoke in the mixture of eggs and immediately cook it (top part down) in the greased pot for about 3 minutes (you need to follow this step just to create the delicious crust on top of the artichoke).
Set them aside.
Pour some water in a saucepan and immerge the artichokes (this time top part up). It’s important that the water does not reach more than 1/3 of the artichoke, so the water level should be just above the base of the artichoke.
Add a drizzle of oil, a pinch of salt and some bay leaves in the water.
Not an essential step put if you would like, you could also add some diced potatoes and carrots in the water, to cook together with the artichokes.
On top of each artichokes put a square of your favorite cheese (we used provolone).
Cover the saucepan with a lid and cook over low heat for about 30 minutes, making sure the artichokes don’t get too dry.
Check the cooking from time to time with a fork. If the water gets absorbed too quickly and the artichokes are not ready yet, add some more warm water.
Sicilian stuffed artichokes are ready! Let them cool for a few minutes before serving.

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